Smoked Pepper and Butter Bean Vegetarian Sausages

1 tablespoon sunflower oil
1 red pepper, deseeded and finely chopped
1 yellow pepper, deseeded and finely chopped
2 garlic, cloves crushed
2 teaspoons pimientos (Spanish smoked paprika)
1 (410 g) can butter beans, drained and rinsed
3-4 tablespoons tahini
75 g fresh white breadcrumbs
sunflower oil, for shallow frying
seasoning

Heat the oil in a large frying pan and fry the diced peppers over a high heat for 5 minutes. Reduce the heat, add the garlic and fry for a further 2 minutes.
Stir in the pimenton and cook for 1 minute. Remove from heat and allow to cool.
Place the butter beans in a large bowl and mash roughly.
Add the cooled pepper mixture along with the tahini and white bread crumbs, season well and then combine thoroughly. Divide mixture into eight balls and using wet hands, roll each into a sausage measuring about 10cm long.
Clean the frying pan, pour in 1cm of sunflower oil and place over a moderate heat.
Add the sausages and cook for 10 minutes, turning often, until heated through and golden brown.